Traditional Spanish Torrijas

A classic Spanish Easter dessert featuring thick slices of day-old bread infused with sweet cinnamon-mull milk, coated in egg, and fried in olive oil until golden. Crispy on the outside with a custardy interior, sprinkled with cinnamon sugar.

Ingredients

• 16 slices day-old artisan bread (from a regular loaf)
• 500ml milk (approx. 2 cups)
• 2 eggs (beaten)
• 1/2 cup olive oil (for frying)
• 2 tbsp sugar
• 1 tsp ground cinnamon
• 1 tsp grated lemon rind (optional)

Directions

1. In a small saucepan, gently heat the milk with cinnamon, a little sugar, and grated lemon rind (if using) to infuse the flavors.
2. Remove from heat and allow the infused milk to cool down.
3. In a shallow bowl, beat the eggs and heat olive oil in a frying pan over medium-high heat.
4. Slice the day-old bread into thick slices and dip them thoroughly into the cooled milk until soaked.
5. Transfer the milk-soaked bread slices into the beaten eggs, coating both sides completely.
6. Carefully place the coated bread into the hot olive oil and fry until golden brown on both sides.
7. Remove from the oil, drain on paper towels, and sprinkle generously with sugar and ground cinnamon before allowing to cool slightly to serve.